Microbiology of pollen and bee bread : taxonomy and enzymology of molds

Gilliam, Martha; Prest, Dorothy B.; Lorenz, Brenda J.

doi:10.1051/apido:19890106

Cited by 97 publications

(81 citation statements)

References 18 publications

(17 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, similar results from controlled feeding studies have been reported (Human and Nicolson 2006;DeGrandi-Hoffman et al 2013). Possible reasons include the activity of proteolytic enzymes added to pollen during storage and metabolism by microbes in stored pollen (Gilliam et al 1989;Metges 2000). However, a recent study suggests that bacteria in stored pollen contribute to its preservation rather than predigestion or nutrient conversion (Anderson et al 2014).…”

Section: Discussionmentioning

confidence: 55%

Honey bee colonies provided with natural forage have lower pathogen loads and higher overwinter survival than those fed protein supplements

Chen²,

et al. 2015

View full text Add to dashboard Cite

-Malnutrition is a major cause of colony losses. In managed hives, bees are fed protein supplements (PS) during pollen shortages. If bees were provided with natural forage instead of PS, would they have lower pathogen levels and higher queen and colony survival? We addressed this question by either providing colonies with forage (Brassica rapa -rapini) or feeding them PS from November to February. Soluble protein concentrations in the PS were lower than the rapini pollen as were levels of most amino acids. Nurse bees digested less of the protein in PS than the pollen. Hemolymph protein titers in nurse bees and colony growth did not differ between those fed PS or foraging on rapini. However, colonies fed PS had higher levels of black queen cell virus and Nosema and greater queen losses, indicating that natural forage might improve overwintering survival.pollen nutrition / digestion / amino acids / Nosema / viruses

show abstract

Section: Discussionmentioning

confidence: 55%

Honey bee colonies provided with natural forage have lower pathogen loads and higher overwinter survival than those fed protein supplements

Chen²,

et al. 2015

View full text Add to dashboard Cite

show abstract

“…The semiquantitative method of API ZYM R (BioMérieux) (Gilliam et al, 1989) RESULTS AND DISCUSSION The image presented in figure 1 was seen in all the inoculated larvae. The surface of a honey bee larva (S) is locally raised by the fungal elements generated from inside the larval body (arrows).…”

Section: Qualitative Methodsmentioning

confidence: 97%

Enzymatic equipment of Ascosphaera apis and the development of infection by this fungus in Apis mellifera

et al. 1993

View full text Add to dashboard Cite

Summary — The process of infection of honey bee brood by the fungus Ascosphaera apis was initiated by feeding 3rd instar larvae with a known dose of spores. These larvae were extracted from their sealed cells at 2 different times during early postcapping development and processed for SEM. This study was complemented with an analysis of the enzymatic equipment of the fungus, to investigate the mechanism of penetration of the larval cuticle. This analysis was conducted on mycelium isolated from mummies produced in 47 field outbreaks of chalkbrood and on 3 reference strains. There was evidence of enzymes such as N-acetyl-β-glucosaminidase in 74.4% of the isolates, which can break down the molecules of N-acetyl-glucosamine. Chitin, the main component of the cuticle, is a polymer composed of these molecules. This enzyme, assisted by a certain pressure from the hyphae, as these fungal elements are generated inside the larval body, may explain how the fungus pierces the cuticle.

show abstract

“…These differences might be linked to how food, particularly pollen, is processed by the colony and digested in individuals. Pollen is stored in comb cells and through microbially mediated lactic acid fermentation (Gilliam 1979a, b;Gilliam et al 1989) is chemically changed . The fermented pollen is called bee bread.…”

Section: Introductionmentioning

confidence: 99%

A comparison of bee bread made by Africanized and European honey bees (Apis mellifera) and its effects on hemolymph protein titers

2012

View full text Add to dashboard Cite

-The influence of genotype on the conversion of pollen to bee bread and on the protein titers of bees feeding on it was examined using European and Africanized honey bees (EHB and AHB). Bee bread was more acidic than the pollen, and that made by EHB was slightly more acidic than AHB. Protein concentration in bee bread was similar for both subspecies and lower than in the pollen. In general, amino acid concentrations were higher in bee bread compared with pollen. The only exception was tryptophan. Concentrations of most amino acids in bee bread made by either EHB or AHB were similar. Both subspecies consumed more bee bread made by AHB than EHB. EHB and AHB consumed similar amounts of each type of bee bread, but protein concentrations in AHB were higher than in EHB. Differences in protein acquisition between AHB and EHB might reflect environmental adaptations related to the geographic region where each evolved and could contribute to the successful establishment of AHB populations in the New World.nutrition / microbes / protein / amino acids

show abstract

Microbiology of pollen and bee bread : taxonomy and enzymology of molds

Cited by 97 publications

References 18 publications

Honey bee colonies provided with natural forage have lower pathogen loads and higher overwinter survival than those fed protein supplements

Honey bee colonies provided with natural forage have lower pathogen loads and higher overwinter survival than those fed protein supplements

Enzymatic equipment of Ascosphaera apis and the development of infection by this fungus in Apis mellifera

A comparison of bee bread made by Africanized and European honey bees (Apis mellifera) and its effects on hemolymph protein titers

Contact Info

Product

Resources

About